The cabinets and floors are done and my kitchen has been painted…a soft, warm grey (so pretty)… and I’m in the process of putting everything back into drawers and cupboards. I’m determined to get rid of the things I don’t use and making those decisions can be tough. But the rule is if I haven’t used something in the last year, out it goes. It will be a few more days before I’m back to my routine of baking every week. I’m dying for some fresh cookies.I need an appetizer for tomorrow’s Superbowl party…something I don’t have to cook…and didn’t have a clue what to prepare when I headed to the grocery store yesterday. As luck would have it I found a bag of very small avocados that were close to being ripe. When I say small I mean 2-1/2 to 3 inches…appetizer size. I was a little worried that they wouldn’t ripen properly or be all pit but neither is the case and they will be delicious.
The little pits are the size of marbles so I use a melon baller to make a bigger space for the crab salad. Brush the cut sides with lemon or lime juice to keep them from darkening. Have you ever seen avocados this small…no bigger than a lemon? They are fun to use and would be great in the summer for picnics and cookouts. The peel is left on so these mini salads are easy to eat…they are about 2 bites each.
Dungeness crab is in season right now so I will top each avocado half with a small scoop of crab salad. Crab is so expensive…over $30/lb but a little goes a long way and all I need is 1/3 lb to make 18 little salads. Shrimp would be delicious too if you don’t have a source for fresh crab meat. The salad is very simple: a little minced green onion and celery, chopped parsley, minced pimento and a squirt of lemon juice, with just enough mayo to hold it together. Salt and pepper to taste. Serve with CRAB LOUIE DRESSING on the side. I hope everybody enjoys these little mini crab salads. I’ll let you know. Have a great Sunday and enjoy the game.